Pomme caramel

Pomme caramel

Level:
Medium

Choux pastry

Used products: Choux pastry

  • 200 g
    milk
  • 90 g
    butter
  • 1 spoon(s)
    salt
  • 1 spoon(s)
    sugar

Preparation: Choux pastry

In a saucepan combine and bring to a boil 

Used products: Choux pastry

  • 120 g
    flour

Preparation: Choux pastry

Remove from heat and add

Put the saucepan back on medium heat and cook the dough until dry.

Transfer dough into the bowl of a stand mixer.

Used products: Choux pastry

  • 3
    eggs

Preparation: Choux pastry

Incorporate one by one

The pastry can be used straight away or left to rest for up to 40 minutes, covered with plastic wrap.
To shape the dough, put pastry into a piping bag (do not overfill) with a large round tip.
Pipe into sphere shape in a 2” square shaped metal mold onto an oven tray lined with parchment paper.
Bake at 330°F for 32 minutes. Rotate and reduce heat to 280°F and bake for another 8 minutes.

Zéphyr™ Caramel Cremeux

Used products: Zéphyr™ Caramel Cremeux

  • 150 g
    milk
  • 8 g
    glucose

Preparation: Zéphyr™ Caramel Cremeux

Boil

Used products: Zéphyr™ Caramel Cremeux

Preparation: Zéphyr™ Caramel Cremeux

Pour over

Used products: Zéphyr™ Caramel Cremeux

  • 4 g
    gelatin

Preparation: Zéphyr™ Caramel Cremeux

Add

Emulsify

Used products: Zéphyr™ Caramel Cremeux

  • 300 g
    36% cream

Preparation: Zéphyr™ Caramel Cremeux

At 35°C add the cold cream

Emulsify.

Pour into 2” square mold and freeze.

Cinnamon Crumble

Used products: Cinnamon Crumble

  • 190 g
    cold butter
  • 240 g
    sugar
  • 240 g
    almond flour
  • 240 g
    flour
  • 9 g
    cinnamon powder

Preparation: Cinnamon Crumble

Combine all ingredients together in a stand mixer with paddle attachment

Once everything is combined spread on a sheet pan lined with parchment paper. Bake at 320°F for approximately 20 minutes.

Green Apple Mousse

Used products: Green Apple Mousse

  • 160 g
    green apple puree

Preparation: Green Apple Mousse

Heat

Remove from heat.

Used products: Green Apple Mousse

  • 50 g
    sugar
  • 41 g
    egg yolks

Preparation: Green Apple Mousse

Wisk and add to the apple puree

Used products: Green Apple Mousse

  • 10 g
    gelatin

Preparation: Green Apple Mousse

Return to heat and bring mixture to 85°C and strain onto softened gelatin

Used products: Green Apple Mousse

  • 256 g
    green apple puree
  • 25 g
    lime juice

Preparation: Green Apple Mousse

Combine with

Let cool.

Used products: Green Apple Mousse

  • 45 g
    sugar
  • 19 g
    water

Preparation: Green Apple Mousse

In a medium-sized saucepan, combine

Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.

Used products: Green Apple Mousse

  • 34 g
    egg white

Preparation: Green Apple Mousse

Whisk egg whites until foamy

Pour the cooked syrup (115°C) slowly over the mixture while mixing.

Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.

Fold in meringue.

Used products: Green Apple Mousse

  • 280 g
    half whipped cream 35%

Preparation: Green Apple Mousse

Fold in soft cream

Pour into Silikomart Gem100 mold. Top each mold with 1 tsp of caramelized green apple. 

Caramelized Green Apples

Used products: Caramelized Green Apples

  • 2
    Granny Smith apple(s)

Preparation: Caramelized Green Apples

Peel and dice

Used products: Caramelized Green Apples

  • 50 g
    sugar

Preparation: Caramelized Green Apples

Make a dry caramel with

Add the apples and cook until soften but still crunchy in the centre, about 3-4 minutes. Stop the cooking process by pouring apples onto a sheet pan and place in the refrigerator immediately.

Glaze

Used products: Glaze

  • 150 g
    sugar
  • 150 g
    glucose
  • 75 g
    water

Preparation: Glaze

Boil

Used products: Glaze

  • 5 g
    gelatin

Preparation: Glaze

Melt

Used products: Glaze

Preparation: Glaze

Pour over

Emulsify.

Used products: Glaze

  • 2 g
    green food coloring

Preparation: Glaze

Add

Emulsify.

Assembly

Cut choux cube in ½. Fill centre with Zéphyr™ Caramel cremeux and sprinkle with cinnamon crumble.
Cover with a 2.5” square of Zephyr Caramel décor.
Add the glazed Gem shaped apple mousse.
Decorate with a gold leaf and Zéphyr™ Caramel chocolate décor.